Favorite Tejas Smokers Barbecue Pit Recipes

http://www.tejassmokers.com/recipes.htm

Thanksgiving Turkey

Melt 2 sticks of butter in a saucepan; add 2 oz. garlic juice and 2 oz.
onion juice. Inject mixture with syringe in all parts of turkey.
Place turkey in barbecue pit smoker on cooking sheet or foil at 200°F
for 12 hours. Enjoy a great turkey !

Hound's Spare Ribs

Start a fire in the firebox. While you wait for the fire to reach
temperature, wash and dry a rack of untrimmed spare ribs. With a butter
knife lift a corner of the membrane on the bone side and grasp with a
paper towel. Pull off the membrane. Rub the rack with whatever rub you
prefer and cook bone side up in the vertical chamber (1628CC or 2040CC)
until the ribs crack when folded end-to-end, about 6 hours @ 225°F. If
you have a pit without the vertical chamber (1628, 2040, 2430) then cook
them bone down. Editor's Note: If you want to cook a large quantity
then use a rib rack(s). (Barbecue pit recipe courtesy of Cuchulain
Libby, a wonderful barbecue chef and individual, a.k.a. Hound).

Tejas Dove

Remove breast meat from breastbone of dove. Season meat with garlic
salt, black pepper, and paprika. Wrap breast around ½ of a jalapeno
pepper, then wrap with a slice of bacon and pin with a toothpick. Place
on smoker at 225 °F for approximately 1 hour until done. (You may
substitute quail for dove.)

Tejas Meat Rub

Blend well the following ingredients and store in a closed container:

1/8 cup salt 1/8 cup chili powder 1/4 cup garlic powder
2 Tbsp cumin 1/4 cup paprika 1 Tbsp red pepper
1/4 cup coarse ground black pepper

Rub meats liberally with Tejas Meat Rub prior to cooking.

Jack's Mojo Chicken

Spatchcock chicken (cut the backbone out, making two parallel cuts in
the bird's back). Mash the bird flat to break the breastbone. Mix all
other ingredients as marinade. Marinate chicken 24 hours in
refrigerator. Reserve marinade, boil thoroughly and serve as sauce over
chicken and basmati rice as a side dish. Grill chicken indirect on a
medium-hot fire, starting breast down for 10 minutes, then breast up
until done. Cook until legs move freely in the joints.

1 large broiler chicken 1/2 cup fresh lime juice 6 tbs olive
oil 2 shallots, minced (or 1 large yellow onion) 2 tsp grated
lime peel 4 tsp dried oregano 4 large cloves garlic, minced
2tsp ground cumin 3 tsp salt 1/2 tsp ground black pepper
1/2 tsp red pepper (Recipe courtesy of Jack Curry, a talented
barbecue pit chef.)

Home Made Venison Sausage

Cube venison and smoker bacon ends in equal parts. (Smoked bacon
ends may be found at just about any butcher shop). Grind, alternating
venison and bacon ends. After grinding, spread out meat and add
seasoning. You may season with garlic, sage, or any sausage seasoning
you desire. Most butch shops sell packages of sausage seasonings.
After seasoning, knead into meat. Then with stuffing attachment on
grinder, stuff into casing in desired lengths. You may also make
sausage patties. Wrap in butcher paper and freeze until ready to
smoke. When ready to smoker, place sausage in smoker at 200°F and
smoker 2-3 hours until done.

Tejas Blue Ribbon Brisket

Liberally season an untrimmed brisket with Tejas Meat Rub after first
spraying it with butter flavored PAM. You may use Worcestershire sauce
or mustard in place of the PAM. Wrap in foil and leave the brisket in
the refrigerator overnight. Allow the brisket to come to room
temperature while filling water reservoir in smoker and bring
temperature up to 200°F to 225°F, (200°F gives better results but takes
longer to cook). Remove foil and place brisket with the fat side down
on far end of smoker away from firebox . (The extra fat gives more
protection to the center flat part of the brisket.) After four hours
smoking, remove the brisket and wrap tightly with foil. Finish off
cooking with the brisket foiled. Cook until the you can twist the
strands of meat on the flat easily with a fork.

Fosco's Famous Asian Flank Steak (well, maybe not so famous)

1/4 cup soy sauce 1/4 cup Worcestershire sauce 2 tablespoons fresh
lemon juice 2 tablespoons chopped fresh cilantro 1 tablespoon minced
fresh ginger and 11/4 pound flank steak. Whisk first 5 ingredients
to blend. Place steak in a heavy duty Ziploc bag and add the marinade.
Let stand 1 hour at room temperature or refrigerate overnight, turning
occasionally. Prepare grill (medium-high heat). Grill the steak about
5 minutes per side for rare. Transfer steak to platter; let stand 10
minutes. Thinly slice steak across grain. While steak is standing
drain marinade into small saucepan and bring to boil. Thicken with
arrowroot if desired. Pass marinade as sauce. (Recipe courtesy of Jay
Couey, aka Fosco Gamgee Whitfurrows)

BOB's Special Rub

Here's a pretty good and simple rub that I like. Mix equal parts of
whole: Jamaican allspice, black peppercorns, pink peppercorns, white
peppercorns, green peppercorns, and coriander. Grind the mixture
directly onto your choice of meat for the day (I particularly like it on
a shoulder or spare ribs) in generous amounts. Sprinkle lightly with
salt. Barbecue the meat. Several hours later, enjoy. (Recipe courtesy of
BOB, a friend of Hound)

Mike Holy's Chicken

Many years ago, my friend Mike Holy (an Aggie) taught me how he cooked
some marvelous chicken. Make a basting sauce of 1 stick of melted
butter, juice of two lemons and 3 TBS salt. Light your grill up with
wood and/or lump and cook the bird parts indirectly. Baste chicken
pieces with this mix every 15-20 minutes or so, turning and rotating the
pieces each time until the juices run clear. Takes about 4 beers (1hr
30 minutes, give or take) and it took me several tries to learn how,
'cause I kept forgetting. (Recipe courtesy of Jack Curry)

Smokey Burgers

Season ground meat with garlic salt, black pepper and Worcestershire
sauce. Form into patties and place in middle of smoker at 225°F for
approximately 1 hour. By smoking the burgers rather than grilling them
your burgers will retain more flavor and stay juicy.

Hound's Citrus Brined Chicken

Prepare the brine: 1 gallon water 1 cup Kosher salt or 1/2 cup
table salt juice of 3 oranges juice of three limes juice
of three lemons rinds from same 1 sliced white onion 1 head
of garlic, crushed stems from a bunch of cilantro, chopped
serranos to taste, minimum of 4 rough ground cumin and coriander 2
Tbsp each 1/4 cup chili powder or any ground chile you prefer
(1/4 cup onion powder is optional) (1/4cup garlic powder is
optional) Place the bird(s) and plenty of brine solution in a ziploc
bag(s) and leave refrigerated overnight prior to cooking. A cooler works
fine also. I use a 5 gal beverage cooler for all but the biggest
turkeys. Frozen soda bottles, or ice can be used to keep the cold. {8
lbs of ice= 1 gallon of water} An hour before cooking take the bird
out and thoroughly wash it down with cold water for at least 30 seconds.
You can place aromatics like garlic heads, apples, citrus in the
cavity of the bird for the cooking. I like also to place orange slices
between skin and meat. Smoke rear end of chicken toward the fire for
45 minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as
necessary to avoid charring. Cooking this way will result in inedible
skin, but juicy chicken. If you like the crispy skin then place the
chicken near the firebox. This works for either chickens or turkeys.
If you eliminate the brine (salt and water) the rest of the recipe makes
an excellent marinade for grilled chicken. (Recipe courtesy of
Cuchulain Libby, a.k.a. Hound.) (Editor's note: this method sounds
crazy and the brine looks terrible, but IT WORKS! You won't believe it
is chicken. Flakes apart like fish. You must try this and it works on
turkey .)

Grilled Chicken

Halve the chickens and sprinkle with freshly squeezed lemon juice.
Season with garlic salt, black pepper, and paprika. Raise the fire
grate in the firebox to the grilling position. We recommend using a
mesquite charcoal. When coals are white, place chicken on the firebox
grill for 5-7 minutes per side. Do not overcook...the chicken will
dry out.

Fosco's Cedar Planked Salmon

1 TBSP vegetable oil 1 TBSP prepared white horseradish 1TBSP soy sauce
1 or 2 garlic cloves minced (or 12 if ya really like garlic) 1/2 tsp
kosher salt 1/4 tsp freshly ground pepper 1 to 2 lb thick salmon filet
1 untreated cedar plank big enough to fit the salmon on but small
enough to fit on the grill. Soak the plank for at least 30 minutes
prior to putting salmon on the grill. Prepare grill at high heat. Mix
oil, horseradish, soy sauce, garlic, salt and pepper in a bowl and brush
on skinless side of salmon. Place plank on grill rack over fire for a
few minutes to get it smoking. It is the smoke from the burning plank
that gives the salmon that oh so smoky goodness. Once plank is smoking
nicely place the salmon skin side down on the plank and cook covered for
20-25 minutes. Keep an eye on it. If the plank flares up just spray it
with some water. Cook until salmon flakes easily with a fork. Serve
the salmon with grilled asparagus and watch your girl swoon! This is one
of my favorites. (Recipe courtesy of Jay Couey, aka Fosco Gamgee
Whitfurrows)

Apple Turkey

Inject turkey with apple juice concentrate (large can of frozen).
Season cavity with your favorite seasoning (I use Rudy's Turkey Rub) and
then stuff cavity with quartered apples. Rub turkey with same
seasoning. Smoke over apple wood (or use apple smoking chips on pecan)
at 225 °F for about 40-45 minutes a pound. Best to place turkey in an
aluminum roasting pan as the apples really put out the juice. You can
use this to baste periodically. (Recipe courtesy of R. Hauser.)

Jack's Hot Smoked Salmon

There are two methods for smoking salmon - cold smoked (in smoke under
90°F for days, or hot smoking, which is really cooking with smoke). Hot
smoking produces a cooked, flaky fish that's got plenty of smoke flavor.
It's easy and quick to hot smoke and while there are many methods,
including brining, here's a way to produce a fine product fast.

Run your smoker up to no more than 220°F using a mild wood for smoke
(avoid mesquite and hickory). I prefer alder or bay, pear, apple, pecan
or maple. Dried grape vines are also excellent. Smoke whole salmon
fillets with the skin on, flesh side up. Bring the fish to room temp for
at least an hour before smoking, to allow a pellicle to form (the fish
will look glazed and sticky on its surface). Season it with salt and
pepper (be generous).

Place the fillets in the smoker indirect for about 1:30 to 1:45. It's
done when it flakes easily with a fork and it's just as good cold as it
is hot out of the smoker. (Recipe courtesy of Jack Curry).

--------------------------------------------------------------------------------------------------------

We’d like to hear how you like these recipes and your smoker pit.
Have any favorite ones of your own that you would like to share?

Write us at Tejas Smokers, Inc., P.O. Box 4158, Houston, Texas
77210-4158. Or email us at . THANKS!
--
Regards, Mike (Piedmont)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw